The other day I wanted something quick to eat. Nothing screams fast, like stir-fry. So I decided to go and see what looked good at the market. I found some broccoli and bell peppers. Plus, Dana loves water chestnuts so I added a can of those. To be honest, they are my favorite part too. A Stir-fry does not have to be complicated. A little garlic and ginger and you can make almost any veggie taste awesome.
Overall this stir-fry took 12 minutes from start to finish.
Quick Chicken Stirfry
- 1 lbs chicken cubed
- 1 head broccoli
- 2 bell peppers
- 1 can water chestnuts
- 3 cloves garlic
- 2 tsp fresh ginger, grated
- 4 tbs soy sauce
- 1 1/2 tbs dark sesame oil
- 1 tsp red pepper flakes (optional)
Preheat a large skillet or wok to high heat. Add 1 tbs of cold sesame oil to the pan and add the garlic and chicken.
Cook until the chicken is fully cooked and the juices run clear. Remove the chicken from the pan and set aside.
Add the remaining oil to the pan and add the broccoli. Fry the broccoli for a minute and then add the sliced peppers and water chestnuts.
Continue to fry for about 3 minutes until the veggies start to soften. Once the broccoli starts to brown, add the remaining ingredients along with the chicken.
Cook until the the sauce is hot and the ingredients are all mixed up.
Serve over steamed rice.
This was a super simple and quick recipe. The perfect recipe for the professional on the run.